• ▢ 1 cup dry white wine
• ▢ ¼ cup butter
• ▢ 2 tablespoons packed brown sugar
• ▢ 2 teaspoons grated gingerroot
• ▢ 1 teaspoon cardamom seed
• ▢ ½ teaspoon whole ground cloves
• ▢ 3 cinnamon sticks 3 inch
• ▢ 2 cups seedless red grapes
• ▢ 1 cup fresh or frozen cranberries
• ▢ 3 medium apples cut into ¼-inch slices (6 cups)
• ▢ 2 ripe red pears cut into ¼-inch slices (3 cups)
• ▢ 2 teaspoons fresh lime juice
• ▢ 1 teaspoon grated lime peel

ALMOND-PISTACHIO DRESSING

• ▢ 3 tablespoons blanched almonds
• ▢ 1 tablespoon chopped pistachio nuts
• ▢ ⅓ cup water
• ▢ 2 teaspoons honey
• ▢ ¼ teaspoon coarse kosher or sea salt
• ▢ ⅛ teaspoon cracked black pepper
• ▢ ½ teaspoon grated lemon peel
• ▢ 5 tablespoons fresh lemon juice
• ▢ ½ cup vegetable oil

CANDIED PISTACHIOS

• ▢ 1 tablespoon butter
• ▢ 3 tablespoons packed brown sugar
• ▢ ¼ teaspoon ground red pepper cayenne
• ▢ 1 cup roasted salted pistachio nuts
• ▢ 1 teaspoon coarse kosher or sea salt

SALAD

• ▢ 12 cups torn romaine lettuce
• ▢ ½ cup thinly sliced red onion
• ▢ 1¼ cups thinly sliced fennel bulb ½ lb
• ▢ 2 ripe avocados pitted, peeled and thinly sliced

• ▢ 2 slices whole-grain bread cut into ½-inch cubes
• ▢ Cooking spray
• ▢ ¼ cup balsamic vinegar
• ▢ 2 tablespoons Dijon mustard
• ▢ 2 tablespoons honey
• ▢ ¼ teaspoon pepper
• ▢ 1 tablespoon olive oil
• ▢ 1 bunch 8 oz fresh kale, ribs removed, cut into bite-size pieces (6 cups)
• ▢ ½ shallot thinly sliced
• ▢ 2 cups sliced fresh strawberries
• ▢ ¼ cup shredded Parmesan cheese 1 oz

VINAIGRETTE

• ▢ 1 tablespoon Dijon mustard
• ▢ 1 tablespoon red wine vinegar
• ▢ ½ teaspoon sugar
• ▢ 3 tablespoons olive oil
• ▢ Dash salt and pepper

SALAD

• ▢ 1 bag 5 oz mixed spring greens
• ▢ 1 cup grape tomatoes cut lengthwise in half
• ▢ 1 cup sliced seeded peeled cucumber
• ▢ 1 cup sliced halved red onion

CREAMY LEEKS

• ▢ ¼ cup butter
• ▢ 3 tablespoons all-purpose flour
• ▢ 5 cups thinly sliced leeks about 1½ lb
• ▢ 3 cloves garlic finely chopped
• ▢ ¾ teaspoon ground nutmeg
• ▢ ½ teaspoon salt
• ▢ ½ teaspoon pepper
• ▢ ¼ cup dry white wine or cognac
• ▢ 1¼ cups whipping cream
• ▢ ½ cup chicken broth
• ▢ 2 tablespoons chopped fresh or ¾ tablespoon dried thyme leaves
• ▢ 1½ cups shredded Gruyère or fontina cheese 6 oz

SWEET POTATOES AND PEARS

• ▢ 2 lb dark-orange sweet potatoes peeled, cut into ¼-inch slices (6 cups)
• ▢ 1 lb ripe pears cut into ¼-inch slices (4 cups)

TOPPING

• ▢ ½ cup panko crispy bread crumbs
• ▢ 1 tablespoon butter melted
• ▢ 1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves

• ▢ 2 bags 12 oz each steam-in-the-bag fresh green beans
• ▢ ¼ cup butter
• ▢ 1 large leek 1 lb, cut lengthwise in half, thinly sliced (about 2½ cups)
• ▢ ¼ cup all-purpose flour
• ▢ ¼ teaspoon salt
• ▢ ¼ teaspoon pepper
• ▢ ½ cup milk
• ▢ ½ cup chicken broth
• ▢ 1½ cups shredded fontina cheese 6 oz
• ▢ ½ cup shredded Parmesan cheese 2 oz
• ▢ ½ cup diced red bell pepper
• ▢ ¾ cup Italian-style panko crispy bread crumbs
• ▢ 2 tablespoons butter melted

• ▢ 6 portabella mushroom caps
• ▢ 2 tablespoons Italian dressing
• ▢ 1½ cups coarsely chopped arugula
• ▢ 1 cup shredded Asiago cheese 4 oz
• ▢ ½ cup chopped drained roasted red peppers from a jar
• ▢ 1 jar 6 to 7.5 oz marinated artichoke hearts, drained, chopped
• ▢ 1 package 3 oz thinly sliced prosciutto, chopped
• ▢ 1 egg slightly beaten
• ▢ ½ cup unseasoned dry bread crumbs
• ▢ 2 teaspoons butter melted
• ▢ 1 Heat oven to 400°F. Line cookie sheet with foil.

• ▢ 1 lb sweet potatoes peeled, cut into 1-inch cubes
• ▢ 1 bag 10 oz cauliflower florets (about 3 cups)
• ▢ 1 large onion cut into ½-inch wedges (about 1½ cups)
• ▢ 2 cloves garlic sliced
• ▢ 1 tablespoon finely chopped gingerroot
• ▢ ¼ cup water
• ▢ 3 tablespoons vegetable oil
• ▢ 1 teaspoon garam masala
• ▢ 1 teaspoon ground turmeric
• ▢ ½ teaspoon ground coriander
• ▢ ½ teaspoon ground cumin
• ▢ ¼ teaspoon salt
• ▢ ⅛ teaspoon ground red pepper cayenne
• ▢ ½ cup dried cranberries
• ▢ Chopped fresh cilantro if desired